On Sunday my family got together for a big afternoon tea themed meet up as a belated Mother’s Day celebration, and in true Allen family tradition it was madness (of the best possibly kind you understand)
My younger sister and I both live in the same block and so we split catering responsibilities between us. She took savoury and I took sweet. Sounds simple enough right? Well you’d be wrong because both my sister and I LOVE to feed and have a terrible tendency to over cater. The fact that we were doing half each seemed to not really register in our planning at all and we ended up with enough food to feed a small army. In fact I’ve been farming out left over cakes and bakes to my friends all week !!!
That having been said it was a fabulous day and it gave me the perfect excuse to buy and hang bunting (which lets be honest is still up and probably will remain up FOREVER)
It also gave me the perfect opportunity to re-visit a dish I created a couple of years ago now, my Effortless Passion Fruit and Chocolate Tart
The inspiration for this came from GBBO (Great British Bake Off) winner Nancy who made one in Series 5, and I loved the idea! I desperately hoped the BBC would see fit to pick her recipe to add to their website that week but they didn’t, so I had no choice but to work on my own. I’m actually really pleased they didn’t in the end because being brave and developing this recipe gave me a real confidence boost. Back then I made mini versions to keep my costs down, so this was my first trial of it as a full size tart. Jonathan and I genuinely had some for breakfast to make sure we were happy serving it to our guests because I got total stage fright on this one.
Anyway it’s actually really easy to do. Pastry is not difficult. If you’ve ever played with play-doh then you’ll be fine with chocolate pastry in particular and if like me you always have cold hands, then quite honestly you’re born to make pastry and it’d be a crime to not give it a go 🙂 x
Effortless Passion Fruit and Chocolate Tart
- 30g cocoa
- 140g plain flour
- 15g caster sugar
- 85g butter
- 1 egg yolk
- 2 tbsps cold water
- 9 passion fruit
- 6 eggs
- 100g caster sugar
- 150 ml double cream
- 50g plain chocolate
- First you need to make the pastry (please remember this is not difficult and is actually really quick to do. If you are nervous or really don’t want to do it then you can buy normally sweet shortcrust pastry and use that instead. I won’t hate you)
- Put the flour, cocoa and sugar into a large bowl, then add the butter and literally rub the butter into the dry ingredients until you eventually end up with what looks like soil
- Mix the egg yolk with the water and add to the “soil”, then stir it in with a knife until you start to get lumps
- Then start to mix with your hands and bring it together until it starts to resemble brown play-doh
- Place the ball between two pieces of grease-proof paper and roll out until it is large enough for your tin
- Line a 10 inch loose bottomed tart tin with the pastry (Or as many mini tart tins as you can stretch the pastry to) (It may well break, but just use your off-cuts to stick on patches. Chocolate pastry patches up beautifully!) Then place in the fridge for 30 mins (or longer if you want to make it in advance)
Then you’ll need to blind bake your case and since I’m very slap dash with this I thought I’d leave the instructions to the experts …How To Blind Bake
Back to my recipe!
- Preheat the oven to 160c
- Scoop all the pulp out of the passion fruits and pass through a sieve
- Add all other ingredients to the juice and whisk together until completely combined
- I would taste at this point and add more sugar if needed. Depending on the time of year your passion fruits may need a little help.
- Simply pour into the baked tart case and bake in the oven for 15-20 mins until it still has a slight wobble. The tart will continue to cook once it is out of the oven
- Once cooled grate the plain chocolate over the top to decorate